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This Slow Cooker Parmesan Honey Pork Roast is one of the most pinned recipes on my site. It’s amazing and will quickly become a family favorite!
Why You’ll Love This Recipe!
I love using my slow cooker any day of the week but my favorite day to use my slow cooker is on Sunday. We go to church for three hours on Sunday so I love to put something in the slow cooker first thing in the morning. Then when we get home and are ready to eat about 3:00 p.m. dinner is ready! Sunday is suppose to be a day of rest and this slow cooker Parmesan honey pork roast helps it be more restful.
This recipe uses a pork loin roast. One of the things I love about pork is it relatively inexpensive, so it is easy on the budget. My husband loves pork roast and one of my girls is allergic to red meat, so we eat a lot of pork.
Ingredients Needed
- Boneless pork loin roast
- Parmesan cheese
- Honey
- Soy sauce
- Dried basil
- Dried oregano
- Garlic
- Olive oil
- Salt
- Cornstarch
- Chicken broth
- Sugar, optional
Is a pork Loin Roast the same as Pork Tenderloin.
The short answer is no, they are two different cuts of meat. Pork Loin is wider and thicker with a fat layer on top, while Pork Tenderloin is long and thin. If you can’t find a Pork loin roast I suggest using a boneless pork shoulder, pork butt or picnic roast.
How to Make Crockpot Parmesan Honey Pork
- Place pork roast in slow cooker.
- In a bowl, combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
- Pour mixture over the top of roast.
- Cover and cook on low for 5-6 hours or until the internal temperature reaches 145-150 F degrees.Check with a meat thermometer.
- Remove meat and place on platter.
- Strain juices in slow cooker and put into a small sauce pan.
- Mix cornstarch and chicken broth together.
- Add into strained juices and stir until thickened over medium heat. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
- Slice roast and serve with glaze.
Frequently Asked Questions
Can I make this in the Instant Pot?
Place all the ingredients in the Instant Pot. Turn the valve to sealing and cook on Manual High Pressure for 18 minutes. Do a 10 minute natural release. Check temperature of pork, you want it at 145-150 degrees F.
How do I store leftovers?
Leftover pork loin can be refrigerated for up to 3 days, or frozen in a freezer-safe airtight container for up to 3 months.
Use leftovers to make sandwiches or tacos, it is delicious on top of nachos too!
For other yummy slow cooker recipes check out these:
Be sure and follow me over on You Tube for weekly cooking demos.
Slow Cooker Parmesan Honey Pork Roast
Ingredients
- 1 3-4 lb. boneless pork loin roast
- 2/3 cup parmesan cheese grated
- 1/2 cup honey
- 3 Tbsp soy sauce
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 Tbsp chopped garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp cornstarch
- 1/4 cup chicken broth
- 1 tsp sugar optional
Instructions
- Place roast in slow cooker.
- In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
- Pour mixture over the top of roast.
- Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
- Remove meat and place on platter.
- Strain juices in slow cooker and put into a small sauce pan.
- Mix cornstarch and chicken broth together.
- Add into strained juices and stir until thickened over medium heat.
- Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
- Slice roast and serve with glaze.
Tips & Notes:
Nutrition Facts:
Brenda says
I have raw & unfiltered honey. Will that work or should I buy regular honey? This recipe sounds amazing and going to try tomorrow. Thanks
Leigh Anne says
Brenda, It would depend on how strong the raw and unfiltered honey flavor is – if it is strong, it could overwhelm the flavor of the pork.
Rick says
When I saw this recipe, my mouth started watering. I could not wait to make it. Unfortunately, this was one of the worst dishes I have ever made. The only thing I did that could have adversely affected the outcome was use dark honey and imported Parmigiano Reggiano for the cheese. That’s what I had on hand. Could that have been the difference? So many people love this, how could mine have been so horrible? I’m not a chef, but this is a simple recipe and I follow directions well.
I cooked a 3lb Lion Roast on low for 6.5 hours. The smell was super strong while cooking. The meat was dry, but edible for the most part. The glaze and crust were so overwhelmingly strong that I trashed the glaze and cut off the crust. I may try it again but use clear honey, and half the honey, basil and oregano.
Very disappointing as I was super excited to try this.
Leigh Anne says
Rick, My guess is that dark honey overwhelmed the flavors of the pork. I’d suggest trying it with regular honey next time and maybe cook it a little less time. I always watch my meat the last hour or so to see how it is doing as sometimes the time will vary a bit depending on the exact size of the roast.
Karen says
I just tried this last night, served with roasted potatoes. It was super easy. Everyone in the family enjoyed it. I particularly like the gravy! And the best part is that there were a lot of left overs. So I won’t have to cook for a couple days.
Sandy Matta says
Hi!
How many servings does this recipe make?? Thank you!!
Leigh Anne says
The usual rule of thumb is 1/2 lb. of precooked meat per person
Kristine says
Really good – used a small pork brisket but kept the sauce the same amount. Put in sauce for the last 2 hours. Would use less oregano but that’s a personal taste since I’m not a big fan of it. Served over rice.